On Point
The Ahi tuna appetizer is curry-seasoned Ahi over chilled lentil salad tossed with mango lime vinaigrette, topped with lychee salsa and sriracha garnish.
Foster’s on the Point weaves deep local roots with full flavor and beachy summer vibes
By April Bartel / Photography by Mark Youngblood
Tucked along Salem Avenue in Hagerstown, Foster’s on the Point offers something rare: a casual dining spot that feels both like your favorite dive and your go-to-place for an inventive chef’s special. Since opening their doors in June 2017, co-owners Kelli and Mike Foster have transformed the space from its long-standing identity as Wood Point Bar & Grill into a warm, rustic-modern haven filled with live music, strong community ties, and food that keeps people coming back.
The outdoor space at Fosters on the point may be the best in Hagerstown.
Foster’s Kayla Erny displays the sumptuous dessert tray.
The location’s legacy runs deep. Before it became Foster’s, the building housed the Woodpoint Bar & Grill, founded in 1954 by Ned South and run by his family until 2011. Even earlier, it served as a general store, bar, restaurant—and, prior to that, a horse stable. The sturdy stone wall that lines the back of the dining area is an original element from those stable days, inspiring Fosters’ aesthetic.
When they first got the keys in 2017, the couple and a crew of family and friends began transforming the space, knocking down walls, revamping the kitchen, and adding decorative touches.
“We’ve updated things a little bit each year,” says Kelli Foster. “We’re always a work in progress.” At this point, that work in progress is a vision that blends comfort food, fun cocktails, and an appealing indoor-outdoor space.
That includes the patio, which has become a local favorite. With a dedicated outdoor bar, sail shades, and a live music stage, the sprawling space feels like a summer escape.
“Summer on the patio is like pretending we’re at the beach—but we’re not,” Kelli says with a grin. “That’s the vibe.”
The patio is open from the end of May through October, with live music on Fridays after 6 p.m. and Sunday afternoons from 3 p.m. to 6 p.m. The music is more than ambiance, it’s personal. Kelli grew up in a musical family, and Mike plays guitar.
The grilled peach pork chop is a Memphis-rubbed, chargrilled chop with caramelized onions, grilled peaches, and a peach bourbon glaze.
“There was no way we were going to have an establishment without live music,” she says.
Mike’s connection to the place runs even deeper. His grandmother once lived right across the street. Now, his mother resides there.
Foster’s on the Point at the intersection of Salem and Woodpoint avenues.
“It’s just weird how things come full circle,” Kelli reflects. “Mike spent a lifetime looking out the door at this building.”
Despite the history, contemporary food takes center stage at Foster’s thanks to Chef Jason Kenney, who brings global technique and local love to the menu.
“He’s passionate and works countless hours,” says Kelli. “He puts his heart and soul into everything.”
The menu changes seasonally but always includes a few guest favorites: the On Point Burger (with sliced avocado, crispy bacon, and melted provolone, topped with a “dippy” egg), Linguine Miranda (a mound of pasta with blackened chicken and shrimp), Carolina-style Gold Rush Chicken, fresh house-made nachos loaded with real cheese, and a premium Butcher’s Cut Steak, sourced from a local butcher. There’s usually a big pork chop, too, finished with seasonal flair like cider or peach-bourbon glaze.
Kenney is especially proud of the ahi tuna appetizer.
“It’s definitely a mix of Thai, French, and American food and techniques,” he says. “It shows my penchant for fusion cuisine.” He strives to “give more time and attention to common ingredients” that people may take for granted. “I cut fish and meats myself, use whole herbs and spices, and make sauces from scratch,” he says.
Fosters’ weekly specials are neighborhood hits. Tuesdays are Wing Night ($1 wings from 5 p.m. to 9 p.m.); Wednesdays feature buy-one-get-one-half-off burgers. Their lunch specials (Tuesday through Saturday from 11 a.m. to 4 p.m.) include crowd-pleasers like the BBQ brisket sandwich with fries and Friday’s fish and chips. Happy hour runs Tuesday through Friday from 3 p.m. to 6 p.m. and weekends noon to 4 p.m., with $5 fresh-squeezed crushes (orange, grapefruit, lemon-berry, and orange-vanilla “dreamcicle”), mules, and house wines, as well as a dollar off beers.
“Cool as a Cucumber” mixes cucumber vodka, mint, lemon syrup, and lemon-lime soda.
And then there’s the legendary pickle shot. What began as a customer’s offhand suggestion during COVID morphed into a cult favorite: vodka and pickle brine. “It was something fun that kept us going,” Kelli says.
That adaptability—plus a loyal customer base—helped Foster’s survive the pandemic.
“When the dining room was closed, the phone would ring off the hook for takeout,” Kelli says. “We’re lucky. A lot of our regulars have been coming here since it was the Wood Point Grill.”
That community loyalty runs deep. “I like that there’s a person from a construction job talking to somebody in a suit who just left the office,” she says, noting the universal threads between good food and camaraderie. The restaurant itself feels like a reflection of that blend—part family legacy, part forward-thinking food hub.
Though the restaurant doesn’t have a private event room, they do occasionally host showers, rehearsal dinners, birthdays, and retirement parties, and the Fosters are open to renting out the patio for special occasions. Their goal has always been simple: to create a place where everyone feels welcome.
“We’ve been so fortunate to have this space, this community, and an amazing staff,” says Kelli. “We’re just thankful we get to keep doing it.”
Fosters on the Point
1437 Salem Avenue, Hagerstown
Appetizers $12 and up
Handhelds $15 and up
Entrees $22 and up
Hours:
Monday: Closed
Tuesday: 11 a.m. to 10 p.m.
Wednesday: 11 a.m. to 10 p.m.
Thursday: 11 a.m. to 10 p.m.
Friday: 11 a.m. to 10 p.m.
Saturday: 11 a.m. to 10 p.m.
Sunday: 12 p.m. to 8 p.m.
Visit www.fostersonthepoint.com